Recipes and food adventures with Adam Roberts

  • The Used Cookbook Sale at The Hollywood Farmer’s Market

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    The Used Cookbook Sale at The Hollywood Farmer’s Market

    On Sunday, my friend Ben Mandelker of The B-Side Blog invited me to the used cookbook sale at the Hollywood Farmer’s Market. As many of you know, I’m kind of a cookbook junkie (see here) so this was a no-brainer. When I got there, I found mostly generic cookbooks (many, many diet books) and old…

  • Deviled Egg Salad

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    Deviled Egg Salad

    After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and…

  • Brian’s Red Beans and Rice

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    Brian’s Red Beans and Rice

    My newsletter readers (you do know I have a newsletter, right? Another one’s going out later today: sign up here!) went nuts last week when I shared a picture of my friend Brian’s red beans and rice and didn’t offer up a recipe. “Can you get the recipe?” one replied. “Where’s the recipe?” wrote another.…

  • Look, I Don’t Know How To Tell You This, But My Cake Stand Is Also A Punchbowl

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    Look, I Don’t Know How To Tell You This, But My Cake Stand Is Also A Punchbowl

    Sometimes you invite people over to your house, and you sit around and have a pleasant conversation while sipping lemonade or iced tea or maybe a combination of lemonade and iced tea which is called an Arnold Palmer, named after a golfer who my dad admires. Other times, you invite people over to your house…

  • Perfect Deviled Eggs

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    Perfect Deviled Eggs

    Any time I’ve ever made deviled eggs, I’ve basically spooned a gloppy mayo-yolk mixture into floppy egg whites and masked the ugliness with either smoked paprika (see here) or weird garnishes (see my Deviled Eggs Three Ways). The problem was always that filling: never stiff enough to pipe, always wet enough to spoon. This time…

  • A Beginner’s Guide To Grilling

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    A Beginner’s Guide To Grilling

    Summer’s almost over which isn’t a big deal here in L.A.–it’s almost always grilling weather here–but for the rest of you, I bet you’re split into two groups: those who are grilling up a storm and those who, like me, don’t have the courage to play with fire. Well, that was me until 24 hours…

  • Sweet and Spicy Pickled Peppers

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    Sweet and Spicy Pickled Peppers

    There are many things in this world worth pickling–cucumbers, carrots, pig’s feet (if you happen to have a few lying around)–but my favorite thing to pickle? It’s peppers, just like that tongue-twister about Peter Piper. (How do you pick a peck of pickled peppers, anyway? If they’re pickled, aren’t they in jars? I guess you…

  • Baked Ziti

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    Baked Ziti

    We all need a good baked ziti recipe, don’t we? Well here it is. I was looking for something like this to serve up for Episode #3 of The Clean Plate Club. Pasta being my favorite food, I wanted to serve pasta without having to be in the kitchen the whole time, boiling, straining, stirring,…

  • Caketastrophe 2013 (A Disaster with an Edible Ending)

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    Caketastrophe 2013 (A Disaster with an Edible Ending)

    The bar was set very low. I wanted to recreate the Olive Garden chocolate cake that we used to get for our non-birthdays, growing up (non-birthdays because my parents would lie and say it was somebody’s birthday so we’d get a free cake) and would keep in our refrigerator for the week. I’d eat it…

  • Stay Sharp

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    Stay Sharp

    Any time I put a new razor head on my razor and I shave I have a little monologue in my head that goes: “You should do this more often because you don’t cut yourself and it’s so much smoother and, really, it’s worth it.” Now that same monologue is going to kick in when…